Firstly, line a large baking tray with baking paper and set aside.

Put three-quarters of the chocolate in a bain-marie and melt on a very low heat. Stirring ocassionally, melt the chocolate slowly until you reach 45C on a thermometer. Remove the bowl from the heat and add the remaining chocolate, stirring continuously until the chocolate has melted and it has lowered in temperature to 27-28C.

Return the bowl to the heat and stirring constantly, heat it for 1 minute or until it has increased to 28-29C. Spread the chocolate evenly onto the prepared baking paper. Scatter your dried fruit, nuts and sprinkles over the chocolate.

Then repeat the tempering process for the white chocolate and drizzle over the chocolate bark.

Leave to set at room temperature, and then break into shards. Store in an air-tight container.